The perfect way to toast the New Year is with this delicious salmon recipe provided by our Dock Manager Ryan Ashton.  Hopefully you’ve managed to save a few pieces of your delicious salmon catch to enjoy in 2017!  With the fresh texture and taste so well preserved by our in-house vacuum packing service, you can enjoy exceptional fish dinners all year ‘round!

Although not a traditional holiday meal, salmon can be a great addition to a festive menu.  One of my favorites is Salmon Wellington – a west coast twist on the well-known beef wellington!  If you still have some QCL salmon left in your freezer, why not give this recipe a try?

INGREDIENTS:

4 (7 oz) salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves, divided
1 shallot, chopped
1/4 cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 (1 lb.) package puff pastry
1 egg (for egg wash)

PREPARATION:

1. Season the salmon with salt and pepper to taste.
2. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
3. Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
4. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the spinach softens.
5. Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half, so you end up with 4 pieces. Each piece should be about 10 X 14 inches.
6. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
7. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).
8. Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
9. Line a baking sheet with parchment paper and place the salmon wellington seam side down.
10. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
11. Bake at 350 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
12. Enjoy!